Advances in pig nutrition

Contributions by Professor Robert van Barneveld, Professor John ODoherty, Dr Olayiwola Adeola, Dr Charlotte Gaillard, Professor Gerald C. Shurson, Dr Chad Paulk, Professor Sung Woo Kim, Professor Knud Erik Bach Knudsen, Dr Mike Bedford, Professor Thomas Crenshaw, Dr William Oliver, Professor Ruurd Zijlstra, Dr Kristy DiGiacomo, Dr Anne Grete Kongsted, Professor Peter Williams Edited by Professor Julian Wiseman

Publication date:

28 May 2024

Length of book:

400 pages

Publisher

Burleigh Dodds Science Publishing

Dimensions:

229x152mm
6x9"

ISBN-13: 9781801466943

Pig nutrition faces many challenges, including the need to meet the changing requirements of animals as they grow whilst minimising environmentally damaging nutrient losses. Additionally, with growing crops for feed seen as a significant contributor to climate change, there is an emerging consensus that the sector must seek alternative, more sustainable feed sources which have a reduced impact on the environment.

Advances in pig nutrition provides a comprehensive overview of the range of research addressing these challenges. The book addresses recent advances in understanding feed intake and feed formulation, focussing on advances in understanding pig nutritional requirements and ensuring feed safety.

This collection also reviews the role of feed additives in optimising pig nutrition, including amino acids, probiotics and prebiotics, as well as alternative growth promoters and exogenous enzymes.

Part 1 Feed intake

1.Advances in understanding pig nutritional requirements and metabolism: an overview: Robert van Barneveld, Barneveld Nutrition Pty Ltd, Australia
2.Advances in understanding pig digestive physiology: John O’Doherty, University College Dublin, Ireland

Part 2 Feed formulation

3.Developing nutritional guidelines for pigs: Olayiwola Adeola, Purdue University, USA
4.Modelling feed requirements for pigs: Charlotte Gaillard, INRA, France
5.New approaches for determining the nutritional value of pig feed: Gerald C. Shurson, University of Minnesota, USA
6.Ensuring pig feed safety: Chad Paulk, Kansas State University, USA

Part 3 The role of feed additives in optimising pig nutrition

7.Understanding and optimizing the use of amino acids in pig nutrition: Sung Woo Kim, North Carolina State University, USA
8.Understanding and optimizing the use of probiotics and prebiotics in pig nutrition: Knud Erik Bach Knudsen, Aarhus University, Denmark
9.Understanding and optimizing the use of exogenous enzymes in pig nutrition: Mike Bedford, ABVista, UK

Part 4 Alternative feed sources

10.Developing alternative sources of feed for pigs: an overview: Ruurd Zijlstra, University of Alberta, Canada
11.Developing alternative sources of protein in pig nutrition: insects: Kristy DiGiacomo, University of Melbourne, Australia
12.Developing feed sources in organic pig production: Anne Grete Kongsted, Aarhus University, Denmark
13.Corn fermented protein from the dry grind ethanol industry as an alternative feed protein for swine: Peter Williams, AG-BIO Ltd, UK

“Pork production is a highly technical endeavour. It is also one that has changed – and will continue to change – to meet the growing demand for pork meat while addressing consumer and regulatory expectations. Dr Wiseman, a highly regarded and globally prominent authority on animal production and non-ruminant nutrition, has assembled an impressive collection of papers written by an equally impressive selection of authors. The result is a book that maintains the high quality we have come to expect of Dr Wiseman in his previous publications. It addresses topics which are not only critically important but ones which are evolving very quickly. This timely update will be a valuable addition to the library of any professional involved in pork production.” (Dr John F. Patience, Professor Emeritus of Animal Science – Iowa State University, USA)